Nutcracker sweets

24 servings

Ingredients

Quantity Ingredient
⅓ cup CRISCO, BUTTER FLAVORED
½ cup PEANUT BUTTER
1½ cup PACKED BROWN SUGAR
2 eaches EGGS
1½ cup FLOUR
1½ teaspoon BAKING POWDER
½ teaspoon SALT
¼ cup MILK
1 teaspoon VANILLA

Directions

HEAT OVEN TO 3500F. GREASE 15 X 10 BAKING PAN. CREAM CRISCO AN DPEANUT BUTTER UNTIL SMOOTH. BLEND IN BROWN SUGAR. BEAT IN EGGS, ONE AT A TIME.

BEAT UNTIL CREAMY. COMBINE FLOUR, BAKING POWDER AND SALT IN A SMALL BOWL.

SET ASIDE. ADD DRY MIXTURE AND MILK ALTERNATLY TO CREAMED MIX. MIX AT LOW SPPED, SCAPING SIDES OF BOWL FREQUENTLY. BEAT UNTIL WELL BLENDED. SPREAD BATTER IN BAKING DISH. BAKE AT 3500F. FOR 18 TO 20 MINUTES. COOL.

FOR FROSTING: ¼ CUP CRISCO ⅔ CUP PEANUT BUTTER CREAM CRISCO AND PEANUT BUTTER UNTIL SMOOTH. ADD SUGAR AND MILK, BEAT UNTIL FLUFFY. SPREAD ON COOLED COOKIE BASE.

FOR DRIZZLE: MELT ½ CUP CHOCOLATE BITS OVER VERY LOW HEAT. DRIZZLE FROM

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